The gluten free trend is becoming stronger and stronger and many people are asking for good recipes of cakes without flour or with flour substitute.
Rice flour, chickpea flour, corn flour, coconut flour but also almond flour are among those substitutes.
As I love to cook with almond because it’s really tasty, rich but not overpowering, here is a chocolate cake recipe gluten free but full of almond flour.
I also added a few variations if you are in the mood for really greedy desert…
- 5 eggs
- 200 g of butter
- 200 g of caster sugar
- 200 g of dark chocolate (at least 56%)
- 200 g of almond flour
In a bain-marie*, melt the chocolate and butter together. Let it cool down a little.
Pour the mix into a spring-form baking tin covered with parchment paper and bake for 45 min at 180° C (380°F).
If you want to go for a richer version, you can add caramel sauce and nuts for example.
Swirl a large spoon of caramel sauce in the mixture before baking it and sprinkle pecans all over the surface. They will sink down otherwise, slightly help them so that they do not burn in surface while baking.
* You can also use your microwave. Place the chocolate (roughly chopped) and the butter (diced) in a bowl and get them melted 10 seconds by 10 seconds.